Some of Greg’s Recipes that Don't Fit the Previous Categories

 


Chile Powder (recipe for about 1/2+ cup)

Process the peppers in the food processor until they're ground as well as you can get them. Take the cooled cumin seed, oregano, and basil (and paprika if using) and mix together in a separate bowl. Grind the peppers in equal batches with the spice/herb mixture in the coffee grinder to the desired degree of powdering. You can add sugar or dried garlic at this point if you'd like, or add these separately as the recipe requires. I use the above as the base chile powder for most dishes calling for it, and add garlic, onion, etc. in the recipe itself.

 

 

SMOKED JALAPENO, HABANERO, AND FRUIT JELLY

Combine all but minced sweet peppers, flakes, and lemon juice in large pan; bring to a boil for about 15-20 min. stirring often. Reduce heat and simmer 2-2.5 hrs. Remove from heat, strain and press out all liquid and return to burner for another 30 minutes, stirring constantly (or close to it). Liquid should run slowly off a spoon when ready. Add fresh peppers, flakes, and lemon juice and simmer another 15 minutes. Put in sterilized jars; process 20-30 minutes in boiling water bath. It will thicken overnight.